Recipe: Clam Chowder with Saffron and Fennel, and Wild Leeks

This chowder is best for bigger clams, like Gaper, Washington and Razor clams. This clam chowder offers a unique taste of the sea, combining the sweet, briny flavor of clams with the aromatic notes of saffron, fennel, and wild leeks. This recipe, inspired by the cookbook Forage. Gather. Feast., brings a fresh twist to traditional chowder. Whether you’re an adventurous clam digger or a seafood lover looking for a new dish, this chowder is a rewarding way to enjoy clams.

Clam chowder with saffron and fennel

How to Catch and Clean Clams

Catching clams is an intense experience. Many use a clam “gun,” a PVC pipe tool designed to extract clams from the sand. However, digging by hand next to the clam’s spout and reaching into the cold, wet sand is a more direct and challenging method. This approach often means getting wet and sandy, but the reward is fresh clams that are worth the effort.

Once you catch a razor clam, cleaning it properly is essential. Razor clams are large, about six inches long, and contain internal organs and brown residue that need removal. Here are two effective cleaning methods:

• Boiling water method: Dip the clams in boiling water for 8-10 seconds, then immediately place them in cold water. This loosens the shells, making them easier to remove.

• Raw cleaning method: Slice the clam meat out of the shell carefully. Collect the clam juices released during cleaning to add flavor to your chowder.

  
  

After cleaning, chop the clam meat roughly. If you don’t have razor clams, steamers or canned clams work well as substitutes. For steamers, keep them in the shell and add them at the end of cooking.

Ingredients You Will Need

Makes 4 servings 

Ingredients 

4 strips of bacon

8 – 10 razor clams or about 1 cup chopped clams 

1 medium yellow onion, diced 

1 small fennel bulb, diced 

1 cup leeks, cleaned and chopped into half moons

1 large Yukon gold potato, diced into ¼ inch cubes

1 cup clam juice - from cleaning the clams 

1 cup whole milk

1 cup heavy cream 

(or 2 cups half-half or non dairy milk, like coconut cream for lactose intolerant) 

2 fennel fronds for garnish 

1 Wild leek and/or flowers from it for garnish

8 - 10  saffron threads 

1 bay leaf 

Salt 

Pepper 

2 tablespoons fresh parsley, chopped 

 Espelette pepper for garnish (or smoked paprika) 

Instructions

1. Bring a pot of salted water to a boil and cook the potatoes until tender but still firm. Drain and set aside. 

2. In a heavy bottom pan cook the bacon and remove from pan with a slotted spoon. 

3. Add the onion, fennel and leeks and cook until softened and tu. If there’s not enough bacon grease add butter or olive oil. 

4. Chop bacon into small pieces 

5. Add clam juice, potatoes saffron, bay leaf, salt and pepper. Cook until potatoes start to soften and thicken the chowder about 15 minutes at medium heat.

6. Reduce heat and add cream, milk, bacon and clams. If you are using steamers in their shells, cover the pot. Let it simmer on low heat for about 15 minutes. Check to make sure the bottom doesn’t burn. It should thicken and the clam shells should open. 

Divide into bowls and garnish with fennel fronds and espelette pepper.  

Serving Suggestions

Serve the chowder hot with crusty bread or oyster crackers. A sprinkle of fresh herbs like parsley or chives adds a bright finish. This chowder pairs well with a crisp white wine or a light beer.

Tips for Success

• Collect clam juices carefully when cleaning razor clams to maximize flavor.

• Use Yukon gold potatoes for their creamy texture and ability to hold shape.

• If you prefer a lighter chowder, substitute heavy cream with half-and-half or a non-dairy milk alternative.

• If using steamers in their shells at the end for a rustic presentation and extra seafood flavor.

  
  

This clam chowder recipe brings the taste of the coast to your table with a balance of rich creaminess, fresh seafood, and aromatic spices.